Skip Takeout – This Chicken Pad Thai is Faster, Better + Healthier
We love getting Thai take-out – it’s a treat. Something about the sweet, salty, umami combination that is so satisfying, especially with fresh aromatics and chewy rice noodles. We still do get take-out on occasion (Pad Thai isn’t our usual order), but we’ve come across this recipe that satisfies some of that need for take-out. And we know what the ingredients are which is always comforting. I tried a couple of different recipes, and this one is my favorite.
Why Is Pad Thai So Popular?
- Perfect balance of flavors (sweet, salty, sour, savory) with chewy noodles + crunch (peanuts)
- Feels special – Asian and specifically, Thai dish
- Customizable protein
- Street food origins
- Comfort food (warm, sweet and spicey, chewy noodles)
What Makes This Recipe Great
- Tamarind Paste: tamarind is the primary unique stand-out flavor of Pad Thai. It is tangy and savory. I’ve tried tamarind concentrate, but it’s not ideal. It’s stronger, harsher, and more tart than paste. Paste is balanced and brings forward the right tamarind flavor profile.
- Shallots: shallots have become increasingly popular and for good reason. It’s said they sit right between onions and garlic. Milder than onions, sweeter than garlic, and more complex than both. The delicate, slightly sweet flavor they bring transform into a buttery and caramel-like version when cooked.
- Gluten-Free Adaptable: Make this recipe gluten free by swapping out Oyster Sauce for GF Oyster Sauce (widely available).
How To Level It Up
- Prepare it in a wok
- Use palm sugar
- Swap scallions for garlic chives
Need another killer takeout recipe? Give this one a shot – Chicken Teriyaki Takeout.
Pad Thai with Chicken
Ingredients
- 8 oz. wide Thai rice noodles
Sauce
- 3 TBSP tamarind pulp, rehydrated (see note)
- 4 TBSP fish sauce
- 3 TBSP oyster sauce
Stir Fry
- 4-6 TBSP olive oil
- 2 shallots, minced
- 4 garlic cloves, minced
- 1-1.5 lbs boneless skinless chicken breast, sliced 1/4" thick
- 4 eggs, beaten
- 1 bunch green onions, chopped into 3" pieces
- 1 TSP red chili flakes
For Serving
- 1/2 cup peanuts, roughly chopped
- Lime wedges
- Basil leaves
- Cilantro leaves
Instructions
Cook noodles according to package instructions. Once done cooking, drain and soak in cold water. Set aside. You'll want to use these within 10-15 mins.
Mix sauce in a medium bowl and set aside. Heat 2-3 TBSP oil over medium heat in large pot (dutch oven or pot with 4-6" sides). Cook chicken until browned and cooked through in batches and set aside. Once chicken is done, add shallot and garlic to the pan and cook for 30 seconds. Add chicken back to the pan along and combine. Push everthing to the sides of the pan, add more oil and scramble eggs. Combine chicken mixture with eggs. Add green onions and red chile flakes and cook briefly. Add noodles and then sauce. Toss gently for 2-3 minutes until sauce is absorbed in noodles and remove from the heat.
Serve pad thai with optional toppings of choice.
Notes
Inspired by: Recipe Tin Eats, Woks of Life
Tamarind Pulp: you can substitute tamarind puree, but not concentrate. We found the pulp to be a flavorful, inexpensive option and sourced from a local urban Asian supermarket. If using the pulp, you want to rehydrate with 1-2x hot water versus pulp. Once mixed, it should turn into a paste. Using a fine mesh sieve to strain out the pulp.